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Recipe of the Week: Cronuts

Recipe of the Week: Cronuts

Who knows when or if the Cronut-craze will officially reach Austin, but for all the publicity that the New York City bakery Dominique Ansel Bakery has received since it launched the trademarked croissant-doughnut hybrid in May, it can’t be long.

Customers are now lining up Franklin Barbecue-style to have the chance to buy the $5 treat, and the bakery owner has had to crack down on scalpers who are buying Cronuts and selling them for as much as $50 and $60 dollars each.

I’m sure the SoHo specialty is divine, but I’m not one to wait in line for more than an hour for any food, no matter how viral. The good news is that knock-off recipes (and even bakeries selling knock-offs) are spreading like wildfire, and this one comes from the culinary team at the Hallmark Channel’s show “Home & Family,” which airs at 9 a.m. Monday through Friday.

The key is using a laminated pastry dough, which has lots of layers of dough and butter. True croissant and puff pastry doughs have dozens if not hundreds of layers, but store-bought crescent roll dough will work if you roll the dough on top of itself several times.

It won’t taste exactly like Dominique Ansel’s, but it’s a fun project for a lazy Sunday.

Par-bake the dough circles at 400 degrees for five minutes, until Cronuts puff up. Set them aside to cool.

To fry: Heat the vegetable oil to medium heat. Fry the Cronuts for 60 to 90 seconds, until golden brown. Place them on a paper towel to drain. While warm, roll Cronuts in cinnamon sugar mix or powdered sugar. If desired, pipe in whipped cream.